Cookie Dough

Hot Chocolate Cookie Mugs

Name: Hot Chocolate Cookie Mugs
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 24 servings
Ingredients: 115 gram unsalted butter; ¾ cup light brown sugar; ¼ cup sugar; 1 large egg; 6 ounce semisweet chocolate chip; 1 ¼ cup all purpose flour; ¼ cup cocoa powder; ½ teaspoon baking powder; ¼ teaspoon kosher salt; 180 gram semi-sweet chocolate chips; ⅓ cup heavy cream; 1 cup mini marshmallows; 12 mini candy cane

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Ingredients

unsalted butter4 oz
light brown sugar¾ cup
sugar¼ cup
large egg1
semisweet chocolate chip6 ounce
all purpose flour1 ¼ cup
cocoa powder¼ cup
baking powder½ teaspoon
kosher salt¼ teaspoon
semi-sweet chocolate chips6¼ oz
heavy cream⅓ cup
mini marshmallows1 cup
mini candy cane12

Instructions

1
Preheat the oven to 375°F (190°C).
2
In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
3
Beat in the egg, then add the melted chocolate chips and beat to incorporate.
4
Sift in the flour, cocoa powder, baking powder, and salt.
5
Beat until just combined.
6
Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
7
Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
8
Bake for 8 minutes, until cookies have slightly puffed up.
9
Let cool completely.
10
If the centers have puffed up, use the back of a wooden spoon to reshape.
11
Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl.
12
Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
13
Pour the ganache into the cooled cookie cups until level with the tops.
14
Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
15
In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
16
Use to scissors to cut the curved end of the mini candy canes into small handles.
17
Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up.
18
Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups.
19
Let set for at least 1 hour before serving.
20
Enjoy!